[Specification] 99%

[Appearance] Dark Green powder

Plant Part Used:

[Particle size] 80Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[What is that?]

Chlorophyll is a natural green pigment which is obtained through extraction and refining processes from natural green plants or silkworm feces.Chlorophyll is stabilized chlorophyll, which is prepared from chlorophyll by saponification and replacement of magnesium atom with copper and sodium. Chlorophyll is dark green to blue black powder, easily soluble in water but slightly soluble in alcohol and chloroform, with transparent jade green water solution without sediment.

[Function]

1.clears up odors of putrefaction effectively.

2.play an important role on cancer prevention.

3.Chlorophyll has superior coloring strength and good stabilization in neutral and alkali solutions.

4.Chlorophyll has effect on liver protection, fastening healing of stomach ulcers and intestine ulcers.

5.The active ingredient in a number of internally-taken preparations intended to reduce odors associated with incontinence, colostomies and similar procedures, as well as body odor in general.

6.Chlorophyll has strong antibacterial action, which makes it useful in surgeries, ulcerative carcinoma, acute rhinitis and rhinosinusitis, chronic ear infections, inflammations, etc.

Danish Rye Bread Recipe

Ingredients for the starter-dough:
- 1 dl of sourdough
- 350-400 grams of rye flour
- 4 dl of water

Ingredients for rye bread (preferably organic):
- Rye flour
- 250 grams of unsoaked cracked rye (should be soaked from day 1)
- 1-2 handfuls of seeds (sunflower seeds, flax seeds, pumpkin seeds or other similar)
- 1 spoonfull of salt
- 1-2 spoonfulls of malt sirup (or dark sirup or honey)
- Water (adjust if the dough becomes too dry)

I hope that the process is understandable once you have watched the video a couple of times and got familiar with the processes!

Please comment and share with your friends!

————————-
Update – September 2015:

If the final bread is too sticky or too difficult to get right, then try adding a handfull of wheat flour to the dough (not the starter-dough) along with the cracked rye, seeds, salt, malt sirup and water. Then adjust the consistency using rye flour as explained in the video.

I have also found out that letting the starter-dough mature in the refrigerator for 1-3 days gives a more complex flavour in the final loaf. Additionally it prolongs the shelf-life of the loaf.

Letting the dough rise in the refrigerator for 24 hours instead of overnight also improves the flavour by increasing the acidity to a pleasant amount and by improving the complexity of flavours.

I hope you find these tips useful and keep baking and enjoying the bread!

Thank you, Anders

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